Happy Valentine’s, Oscar the Grouch (and the rest of you, too). Please sing along!
Peggy Grodinsky
Staff Writer
Peggy Grodinsky has been the food editor at the Portland Press Herald since 2014. Previously, she was executive editor of Cook’s Country, a now-defunct national magazine that was published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle, seven years at the James Beard Foundation in New York, and a (magical) year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” (2017) and “Cornbread Nation 4: The Best of Southern Food Writing” (2008).
Posted inFood & Dining, Maine Gardener
Maine Gardener: When you plant a tree or shrub, get to the root of the matter
Healthy root systems are key to growing a successful plant.
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Posted inArts & Entertainment
Of Black History month and their work, Black and brown artists say, ‘it’s complicated’
The annual tribute is a double-edged sword. Maine artists wrestle with whether it’s a celebration or maybe a sidelining.
Posted inFood & Dining, Recipes, Vegan Kitchen
Vegan Kitchen: Low in fat, high in protein, tofu is delicious, too
These two recipes are reliable kitchen workhorses.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Mix and match chowder rules
As long as you’ve got the key components – the broth, the star, the chunk and the thickener – you can make chowder of any sort.
Posted inFood & Dining, Maine Gardener
Southern pine beetles are not an immediate threat, the experts say, but they are a cause for concern
The invasive beetles have been spotted in Maine and could be a harbinger of other damaging bugs to come.
Posted inFood & Dining, Recipes
In a new year, is it time for some new skills? These cooking classes can help
Even in a pandemic, the options are good and various, and range from croissant-making to sushi rolling.
Posted inFood & Dining, Vegan Kitchen
Vegan lunches restart in Portland’s elementary schools, making the district a national leader
Despite challenges from supply chain disruptions, staff shortages and the pandemic, the food services director says her team continues to refine the options.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: This little piggy is better for the farmer, the field and the eater
The farmers at Roaring Lion Farm are raising Meishan heritage pigs.
Posted inFood & Dining, Maine Gardener
Maine Gardener: Hey gardeners, wondering how to occupy your time this winter?
We’ve got some projects for you. Get ready to organize, repair, and build a bin or trellis.